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Serves: 8 - 10

Ingredients

55 g (2 oz) butter
1 onion, finely chopped
2 large sticks of celery, stringy bits peeled off, sliced diagonally
1 tsp medium curry powder (more if you like)
1 tbsp Dijon mustard
55 g (2 oz) plain flour
salt & freshly ground black pepper
570 ml (1 pt) milk plus 2 x Knorr chicken stock pots, OR 570 ml (1 pt) turkey or chicken stock
4 tbsp crème frâiche or double cream
450 g (1 lb) turkey meat, cooked, and cut or torn into bite-sized chunks
1 x sheet of ready-rolled puff pastry (preferably all butter)
1 egg, lightly beaten with a fork
nigella seeds & sea salt flakes

You will need a shallow round (or oblong) ovenproof pie dish. Approximate volume 850 ml /1½ pts), diameter 27.5cm /11in

Creamy Curried Turkey Pie

A lovely way of eating leftover turkey at Christmas, but so good that itís worth making from scratch with fresh turkey, chicken or pheasant! Mildly curried, like all pies it needs to be very well seasoned, and happily it makes a small amount of turkey go a long way. Almost any other leftovers can be added – bacon rolls, chipolatas, ham, gravy, or some sliced and fried mushrooms.  Skip the pastry if you like and just serve with rice.

Method

1.   Melt the butter in a saucepan, add the onion and celery and cook until soft but not brown. Stir in the curry powder, mustard, flour and some seasoning and cook for a minute or two, stirring. Gradually stir in the milk and jellied concentrated stock, bring up the boil and simmer for a few minutes. Stir in the crème frâiche or cream and check the seasoning. It should be very well seasoned.  Add the turkey and gently incorporate into the sauce. You may need to thin the mixture with a little stock or water if the sauce is on the thick side. It should be a luscious creamy consistency but not too runny. Transfer to the ovenproof dish and leave to cool. You may like to put a pie funnel in the middle of the dish first to help keep the pastry crisp, but this isnít vital. 

2.   Preheat the oven to 200°C. Unroll the pastry, peel off its paper and put onto a floured worktop. Roll out roughly 5cm / 2in larger than the dish. Brush the rim or edge of the dish with some beaten egg. Lift the pastry from the work top, wrap around the rolling pin and carefully unroll over the pie, aiming to leave an equal amount overhanging all round. Trim off any extra long bits. Either leave the pastry overhanging as it is (my preferred, if lazy, option!), or trim off all the excess pastry, press down to seal onto the rim, and crimp between finger and thumb, or Ďknock-upí the edges with a knife.

3.   Brush the top with egg wash. Cut leaves or shapes from the trimmings to decorate, brush with egg wash and arrange on top of the pie. Sprinkle with nigella seeds and sea salt flakes and cut a small hole in the middle of the pie to let the steam out.

4.   Cook for 35 – 40 minutes until deep golden brown and crispy, checking occasionally that itís not browning too fast. Cover loosely with tinfoil if it is. Serve with a green vegetable or salad.

Get-Ahead
 •   Make to the end of Step 3 up to 2 days in advance, or freeze. Thaw thoroughly before cooking.

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Associated Products

Pastry, Glazing, Basting Brush

£3.00

Saute Pan with Lid & Detachable Handle

£105.00

Tierra Negra Black Round Ovenproof Dish with Handles - Medium

£50.00

Tierra Negra Black Round Ovenproof Dish No Handles - Large

£40.00

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